MAGNESIUM DEFICIENCY INCREASES HEART DISEASE RISK AND INFLAMATION

Magnesiumdeficiency

Magnesium is another important mineral. It has been found to aid in the metabolism of calcium, blood sugar and Vitamin C.

Research published in the journal “Nutrition Research” indicates that Magnesium is also an anti-inflammatory mineral. Using a blood chemistry marker associated with heart disease and inflammation known as C-reactive protein (CRP), researchers showed that magnesium has anti-inflammatory actions in the body. People with dietary magnesium intake below the required daily allowance (RDA) were found to have a 40% higher risk of elevated C-reactive protein (CRP), conversely a higher risk of heart disease and inflammation. (Nutrition Research vol. 26, pp 193-196).

Food sources of magnesium include fresh green vegetables, raw wheat germ, soya beans, figs, maize, apples, nuts, honey, organ meats, seafood, spinach.

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CALCIUM INTAKE COULD REDUCE HIGH BLOOD PRESSURE RISK AND PRE-ECLAMPSIA DURING PREGNANCY

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Amongst other things, Calcium ensures a consistent heart rhythm. It also aids in healthy nerve impulse transmission throughout the body.

A review, published in the  (2006, issue 3), shows that calcium intake could reduce the risk of High blood pressure and pre-eclampsia during pregnancy. The findings of the review are that calcium supplementation reduces the risk of hypertension for pregnant women who have inadequate dietary calcium. In support of these findings, independent pre-eclampsia expert Dr. John Repke, Chairman of Obstetrics and Gynaecology at Penn State University College of Medicine commented “Calcium supplementation may be of some benefit in reducing morbidity (death) associated with pre-eclampsia and it does no harm.”

Food sources of calcium include green leafy vegetables, bone meal, legumes, liver, molasses, milk, dairy products, fish, nuts.

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WHOLE GRAINS PROTECT AGAINST CORONARY HEART DISEASE

wholegrains

What gives whole grains their heart-health power is no doubt a combination of factors. Whole Grains contain    lipids and sterols (essential fatty acids) that are critical to the manufacture of cell membranes. Whole grains also contain fibre (that aid in maintaining a healthy digestive system), Vitamins (especially B Vitamins), Minerals and Phytonutrients.

When whole grains are refined to make flour, most of their nutritional value is lost. For example when wheat is refined, thirteen key nutrients, including vitamin E, are reduced by as much as 93%. To compensate for this incredible loss, the flour is “enriched” – but with only five or so nutrients, creating what many scientists and researchers see as negative nutrition.

WHOLE GRAIN HEALTH STUDIES

A study called “The Nurses’ Health Study”, which followed 75,000 subjects for up to twelve years, showed that those who ate about three servings of whole grains each day had a 25% lower risk of heart disease and a 36% lower risk of stroke than those who did not make whole grains part of their diet. (“Whole-Grain Consumption and Risk of Coronary Heart Disease: Results from the Nurses’ Health Study,” American Journal of Clinical Nutrition 1999, 70:412-419).

Of the 44,000 men in the Health Professionals Follow-Up Study, those who consumed about 3 servings per day of whole grains enjoyed an 18% reduction risk of heart attack. (“Intakes of Whole Grains, Bran and Germ and the Risk of Coronary Heart Disease in Men,” American Journal of Clinical Nutrition, 2004, 80: 1492-1499.)

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To learn more about a supplements that provides the nutritional benefits of whole grains, please visit our site “Supplements that help keep blood pressure normal” by clicking HERE

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